This Instant Pot Moroccan Chicken Thighs recipe will become a family favorite for busy weeknights! Packed with warm Moroccan spices, juicy chicken thighs, and nutritious quinoa and chickpeas, this one-pot wonder is ready in 30 minutes.
The best thing about this dish is its simplicity. Weeknights can be a whirlwind, and sometimes it seems like there is no time to cook. In this recipe, the Instant Pot does most of the work, allowing you to add all the ingredients and walk away to tackle other tasks.
When the timer goes off, you’ll have a complete Moroccan-inspired meal ready to serve. Tender, melt-in-your-mouth chicken thighs nestle amongst fluffy quinoa and protein-packed chickpeas, all in a rich and fragrant sauce.
It’s healthy and satisfying, and it looks and tastes like it was much more complicated to make than it really was! In this post, we’ll walk through how to make this 30-minute dish, from the golden-brown sear on the chicken to the fluffy quinoa that cooks right alongside it.
Looking for more internationally inspired chicken recipes to make weeknight dinners more exciting? Try air-fried chicken shawarma, instant pot honey garlic chicken, or slow-cooker chicken tacos.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken thighs: You can use chicken breast, too, but I prefer chicken thighs for pressure cooker recipes.
- Paprika
- Turmeric
- Ground cumin
- Salt
- Black pepper
- Oil
- Ginger
- Garlic
- Onion
- Quinoa
- Raisins: Golden raisins are my preference here. Dried cherries are also delicious in this recipe.
- Canned chickpeas
- Chicken stock
- Cilantro
🥣How to Make Instant Pot Moroccan Chicken
- Begin by coating the chicken thighs in the spice blend of paprika, turmeric, cumin, salt, and pepper.
- Turn the Instant Pot to Sauté and add the oil. Once it is hot, brown the chicken pieces on both sides until they have a brown crust. Remove the chicken and let it rest for a few minutes.
- Now, in that same pot, with all those tasty bits left behind from the chicken, toss in your garlic, ginger, and onions.
- After a couple of minutes, add the quinoa, raisins, drained chickpeas, and chicken stock. Stir to combine.
- Lay the browned chicken on top of the quinoa mixture, secure the lid, and switch to the Pressure Cook function. Make sure the sealing ring is in place, and the pressure valve is closed.
- Set the Instant Pot for Manual, High pressure for 10 minutes. It will take about 10 minutes for it to reach pressure.
- Once the time’s up, do a quick pressure release (be careful, that steam is hot!), and you are ready to serve.
🍴Serving Ideas
This Moroccan chicken recipe is already a complete meal with chicken and quinoa. I like to serve it with a quick steamed veggie, like green beans or broccoli. A green salad is also a great addition to the meal.
A side of warm, toasty pita bread is also perfect, and you can use it to scoop up all the quinoa. Sprinkle the dish with chopped cilantro and add green olives and lemon slices for flavor. If you want something creamy, a spoonful of Greek yogurt on top of the chicken is cool and refreshing.
💭How to Store
Store leftovers in an airtight container in the fridge, and you’ve got a ready-to-go meal that’ll keep for up to four days. The flavors deepen over time, making those leftovers something to look forward to. And when it’s time to reheat, just a few minutes in the microwave will bring everything back to life.
This dish can also be frozen. Portion the chicken into freezer-safe bags or containers, and you’ll have a homemade meal on ice, ready when you are. Just thaw it in the fridge overnight, then warm it up, and it’s like you’ve cooked fresh all over again.
⭐Tips
Be sure to check out the step by step instructions
- Searing your chicken thighs isn’t just for looks; it locks in those juices and sets the stage for flavor. So don’t skip it.
- Rinse the quinoa before adding it to the pressure cooker. This removes any bitterness and ensures that the quinoa is fluffy.
- You can use chicken breasts instead of thighs. But I find chicken breasts harder to use in a pressure cooker because if you overcook them, they get rubbery. So I stick with thighs, which are juicy and cheaper, too!
- This dish has a lot of spices, but it isn’t “hot” spicy. It is full of flavor but won’t set your mouth on fire. Add a pinch of cayenne pepper to the spice mix if you want a little heat.
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Moroccan Chicken Thighs Recipe
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 teaspoon ginger minced
- 3 cloves garlic minced
- 1 medium onion diced
- 1 cup uncooked quinoa rinsed
- ½ cup golden raisins or dried cherries
- 1 can chickpeas drained
- 1 ½ cup chicken broth
- 2 tablespoons cilantro for garnish chopped
Instructions
- Season chicken thighs with paprika, turmeric, cumin, salt, and black pepper in a large bowl.1 ½ pounds boneless skinless chicken thighs, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon ground cumin, ½ teaspoon salt, 1/2 teaspoon black pepper
- Turn the Instant Pot on and select the Sauté button. Add olive oil.3 tablespoons olive oil
- Once the oil is hot, cook the chicken until brown on both sides.
- Remove the chicken and set aside for a few minutes.
- Add garlic, ginger, onions, and sauté in the same oil for 2 minutes.1 teaspoon ginger, 3 cloves garlic, 1 medium onion
- Next, add quinoa, golden raisins, chickpeas, and chicken stock and mix. Then, place the browned chicken on top.1 cup uncooked quinoa, ½ cup golden raisins or dried cherries, 1 can chickpeas, 1 ½ cup chicken broth
- Cancel the Saute button. Put the lid on the Instant Pot. Select the pressure cook or manual button on high pressure for 10 minutes. (Make sure the valve is in a Sealing position). It will take about 10 minutes for the Instant Pot to reach pressure.
- Once the pressure-cooking cycle is over, the pressure is quickly released by manually moving the valve from the sealing to the venting position.
- Take the lid off carefully and select the CANCEL button.
- Serve hot, garnished with chopped cilantro.2 tablespoons cilantro for garnish
Notes
- Searing your chicken thighs isn’t just for looks; it locks in those juices and sets the stage for flavor. So don’t skip it.
- Rinse the quinoa before adding it to the pressure cooker. This removes any bitterness and ensures that the quinoa is fluffy.
- You can use chicken breasts instead of thighs. But I find chicken breasts harder to use in a pressure cooker because if you overcook them, they get rubbery. So I stick with thighs, which are juicy and cheaper too!
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Nutrition Information
Nutrition facts are estimates.
